You are going to love this chocolate coffee banana bread recipe. It's so rich and chocolatey and you'll love how easy it is to make. It makes the perfect breakfast or snack and it's even a healthy banana bread recipe since it's gluten free, dairy free and refined sugar free.

Table of Contents
Why you will love this recipe:
- The taste! This chocolate coffee bread is so rich and chocolatey, it tastes like you are eating a chocolate cake, except it's so much healthier.
- Even though it's made from scratch it's really simple and easy to make.
- This is a healthy coffee infused banana bread recipe because it's gluten free, dairy free and refined sugar free.
- It freezes really well and makes great leftovers so it's perfect for meal prep.
- This chocolate banana bread is super moist and never dry.
- This is a double chocolate banana bread recipe.
- It's made with almond flour making it high in protein, healthy fats and fiber.
- If you love coffee flavoured treats you will also love chocolate chip coffee cookies.
- This is a kid approved banana bread recipe!
Taste and texture:
This chocolate banana bread is moist, light, fluffy and full of chocolate flavour. It tastes like rich dark chocolate and don't worry, if you don't like coffee it doesn't actually taste like coffee. The coffee just helps enhance the dark chocolate flavour and make it even richer. This bread tastes like you are eating a delicious chocolate cake.
Key ingredients and substitutions:
- Coffee - brewed coffee helps accentuate the chocolate flavour of this espresso banana bread and helps give it even more moisture. You can use any type of brewed coffee that you like to make this recipe.
- Almond flour - one of my favorite gluten free flours, almond flour is high in fiber, healthy fats and is higher in protein compared to most grain flours. Be sure to use almond flour and not almond meal to make this banana bread recipe. If you can't have almonds I would use cashew flour instead.
- Cocoa powder - cocoa powder is used to give this bread that delicious chocolate flavour. Instead of cocoa powder you can also use cacao powder.
- Ripe bananas - ripe bananas add both natural sweetness and moisture to this mocha banana bread recipe. Be sure to use ripe bananas with black spots and not green bananas.
- Honey - honey is a delicious natural sweetener which helps keep this banana bread recipe refined sugar free. Instead of honey you can also use maple syrup.
How to make this recipe:
Step one:
First, preheat your oven to 350 degrees Fahrenheit.
Step two:
Next, add all the ingredients, except the optional chocolate chips, to your standing mixer and blend until you have a smooth batter.
Step three:
Then line a bread pan with parchment paper and transfer the batter to the lined bread pan, and spread evenly with a knife or spoon. Then sprinkle the chocolate chips over top of the bread.
Step four:
Place the pan in the oven and bake for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Let the bread cool and then cut it into pieces and enjoy.
Tips and variations:
- Be sure to use ripe bananas to make this mocha banana bread.
- Instead of almond flour you can use cashew flour. Otherwise I don't recommend making any other flour substitutions.
- I recommend using full fat coconut milk.
- Instead of coconut milk you can use almond milk or cashew milk.
- Let the bread cool completely before cutting it into pieces.
How to serve:
This bread is delicious served warm or cold. It can be eaten for breakfast, as a snack or for dessert.
How to store:
Store this bread in an airtight container at room temperature for 3 days, or in the fridge for up to 7 days.
This mocha chocolate chip banana bread also freezes really well.
Frequently asked questions:
This is not a vegan banana bread recipe as it is made with eggs. I have not tried making this recipe without eggs or with any egg replacements and I don't recommend trying it.
Yes it is.
No it doesn't. The coffee just helps accentuate the chocolate flavour of this bread.
Other recipes you will love:
- Avocado brownies
- Almond flour mug cake
- Gluten free chocolate chip banana bread
- Brownies with caramel
- Chocolate avocado muffins
- Cherry brownies
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Recipe
Chocolate Coffee Banana Bread
Equipment
Ingredients
- 2 ripe bananas
- 3/4 cup full fat coconut milk
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 1/3 cup brewed coffee
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups almond flour
- 1 cup tapioca flour
- 1/2 cup cocoa powder (or cacao powder)
- 3 tablespoon coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/3 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except the optional chocolate chips, to your standing mixer and blend until you have a smooth batter.
- Line a bread pan with parchment paper and transfer the batter to the lined bread pan, and spread evenly with a knife or spoon. Then sprinkle the chocolate chips over the top of the bread.
- Place the pan in the oven and bake for 55-60 minutes or until a toothpick inserted into the loaf comes out clean.
- Remove from the oven and let it cool. Then cut it into pieces and enjoy.
Notes
- Let the bread cool completely before cutting it into pieces.Â
- Store this bread in the fridge for up to 1 week.Â
- Nutritional values are an estimate and will vary depending on the exact ingredients used.Â
Shannon S
Awesome recipe! Finally a cake that isnt brick like or scrambled egg like in texture. Light, fluffy and yummy. Thank you for sharing! ��
Erin Carter
So glad you liked it Shannon! Thanks so much for making the time to comment. Means a lot! xoxo
Julia Wahl
This recipe looks so yummy! I noticed that it says it's gaps approved however tapioca flour is not allowed on the gaps diet. Is there something that can be used instead?
Erin Carter
Julia! I am so sorry! I don't know how I overlooked that. Totally my mistake. To be honest I am not sure what could be substituted that would be GAPS compatible. Perhaps almond flour but I haven't tried it yet so no guarantees. If I do and it works out I will let you know! Thanks again for pointing out my mistake. I've gone ahead and fixed that!